Description
These vegan blackberry crumble bars feature a buttery oat-based crumble with a luscious, tangy blackberry filling. Perfectly spiced with cinnamon and cardamom, they bake up golden and crisp on top with a soft, fruity center. A delightful treat ideal for dessert or afternoon tea, these bars combine the freshness of ripe blackberries with comforting crumble textures in a convenient square form.
Ingredients
Crumble Base and Topping
- 180 g / 6.3 oz vegan butter
- 250 g / 2 cups plain flour (or gluten-free flour mix)
- 1½ tsp cinnamon
- scant ½ tsp cardamom
- ½ tsp fine salt
- 1 tsp baking powder
- 90 g / 1 cup large rolled oats
- 150 g / ¾ cup sugar (light brown sugar or coconut sugar)
Blackberry Filling
- 450 g / 16 oz ripe blackberries
- 2 tbsp / 16 g plain flour
- Zest of 1 lemon
- 2 tbsp lemon juice
- 75 g / 6 tbsp sugar (light brown sugar or coconut sugar)
- 2 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 180° C / 355° F (or 160° C / 320° F if using a fan oven). Line an 8-inch (20 cm) square baking tin with baking paper. Place the vegan butter in the freezer for 10 minutes to chill.
- Prepare Butter: Grate the cold butter coarsely or cut it into small cubes. This will help create a crumbly texture in the base and topping.
- Mix Dry Ingredients: In a mixing bowl, combine the plain flour, cinnamon, cardamom, fine salt, baking powder, rolled oats, and sugar. You may also pulse these together in a food processor for ease.
- Incorporate Butter: Add the chilled butter to the dry ingredients. Use a pastry cutter, two knives, or pulse briefly in a food processor until the mixture resembles coarse pebbles and holds together when pressed lightly.
- Form Base: Take just under two thirds of the crumble mixture and press it evenly into the base of the lined baking tin to form the crust.
- Start Baking Base: Bake the base in the preheated oven for 15 minutes. While baking, prepare the filling.
- Make Filling: In a medium-sized pot over low heat, combine the blackberries, plain flour, lemon zest, lemon juice, sugar, and vanilla extract. Gently simmer and stir until the mixture starts to bubble, then allow it to bubble for about a minute before removing from the heat.
- Assemble Bars: Spread the prepared blackberry filling evenly over the partially baked base. Sprinkle the remaining crumble mixture evenly over the top of the filling.
- Bake Complete: Return the tin to the oven and bake for an additional 30 minutes until the topping is golden and the filling is bubbly.
- Cool and Serve: Allow the bars to cool completely in the tin before cutting. For cleaner slices, refrigerate the bars overnight prior to cutting and serving.
Notes
- Using chilled vegan butter is essential for achieving the crumbly texture of the crust and topping.
- You may substitute plain flour with a gluten-free flour blend for a gluten-free version.
- Light brown sugar adds a subtle caramel flavor, but coconut sugar is a great alternative for a lower glycemic index.
- Refrigerating overnight helps the bars hold their shape for neat slicing.
- Feel free to customize the spice blend by adding nutmeg or ginger for additional warmth.
